The Salted Tarragon Greyhound

I love Pinterest. For many reasons, not the least of which is the frequency with which I run across cocktail recipes that I desperately want to try. I’m not savvy enough yet to go without training wheels on a regular basis, so I’m basically constantly hunting for new concoctions to add to my ‘Must Make!’ list, some of which I make to the letter, some of which I play around with to suit my own whimsy.

This was one of the former. I put off attempting it for a while, simply because every time I remembered that I wanted to make it, I hadn’t gotten around to prepping the infusion. And that’s just sad, because when I finally did manage to quit sucking and plan ahead, this thing was delicious

When you’re this beautiful, you don’t need a garnish. Also: ran out of grapefruit.

For those who, like me, have not yet embraced the wonder that the world tells us grapefruit really is (bullsh*t), don’t worry – the salt and the agave mellow the bite to a friendly little nip, and the tarragon does beautiful citrus-y, vaguely anise-y things. It’s still bitter, but it’s less in-your-face about it.

I’m not going to reiterate the method, as you can just click that link above. You’ll need the following:

Grapefruit juice (recipe calls for freshly squeezed, but I can vouch for the less ambitious store-bought)

Agave nectar (do get this – don’t try to sub simple syrup or honey – the agave works really well here. Unless you’re against the amount of processing that goes into agave syrup, at which point I’m not invested in arguing otherwise.)

Shake the hell out of it, else your salt and agave won’t incorporate properly, and you’ll get some weird super salty or sweet mouthfuls. Not recommended. I had some challenges with over-sweetening at first as I thought the infusion would be too much added bitterness (I was wrong, obviously), so be careful there. Somewhere between 1/4 and 1/2 an ounce should do you just fine.